This apple galette recipe is made with dried cherries and it is the perfect dessert for fall! In case you are wondering, a galette is a technically a “thin round cake or pastry”. I would say it's a lot like a pie, but without the top crust or crumble topping. This is truly a family favorite!
While we enjoy this recipe all throughout the fall- I especially love serving it as one of our Thanksgiving desserts. I think Thanksgiving with all of its decadence deserves a pumpkin pie, an apple-based dessert, and something chocolate too! (And yes, I will indulge in all 3!)
Preparing the Apple Galette Recipe:
I begin by preparing the dough for the crust using my food processor. Be careful to only use short pulses to cut the cold butter into the flour. You want bits of butter scattered throughout the dough.
While the dough chills for 30 minutes, I prepare the apples.
After the apples are peeled and sliced, they are cooked on the top of the stove for about 20 minutes in butter, with a nice sprinkle of sugar of top to soften them. After I remove the pan from the stove, I add in the dried cherries and cinnamon to the top of the apples while they cool.
Next I roll out the dough onto a parchment sheet and arrange the apples on top allowing for a 2-3″ border all around the apple mixture. Then I fold the dough over on top of the apples, leaving most of the center of the galette exposed.
I sprinkle another generous amount of sugar on top of the galette before baking it for 40 minutes.
Apple Galette Recipe
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) chilled unsalted butter, cut into ½-inch pieces
- 4 tablespoons (about) ice water filling
- 1 tablespoon unsalted butter
- 1½ pounds tart green apples (such as Granny Smith; about 5), peeled, cored, each cut into 8 wedges
- 4 tablespoons sugar
- ⅓ cup dried cherries
- ¼ teaspoon ground cinnamon
- Mix flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal.
- Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if the dough is dry.
- Gather dough into ball; flatten into a disk. Wrap in plastic and chill 30 minutes. (Can be made 2 days ahead. Soften slightly at room temperature before rolling out.)
- Melt butter in a large nonstick skillet over medium heat.
- Add apples to skillet; sprinkle 3 tablespoons sugar over. Sauté until apples are golden and begin to
soften,about 8 minutes.
- Add dried cherries and cinnamon and stir 30 seconds.
- Remove from heat and cool completely.
- Preheat oven to 350°F.
- Roll out dough on a parchment covered rimless baking sheet.
- Arrange apple mixture atop dough, leaving a 3-inch border.
- Fold edge of dough over apple mixture, pinching to seal any cracks in dough.
- Sprinkle remaining 1 tablespoon sugar over apple mixture and dough edge.
- Bake galette for 40 minutes until the crust has turned golden brown.
to coolfor 15 minutes before slicing and serving.
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